Potato Gravy and Missi Roti - Vegetarian/Vegan
Potato Curry and Missi Roti (bread) – Vegan/Vegetarian
Ah, the cuisine of India! And the aroma of its spices! It made the Europeans salivate and their daring explorers risk their lives to find a sea route to India! That remarkable cuisine is now yours to create and enjoy through this class.
The humble Potato Curry or Batata Nu Shaak is a comfort food from the western state of Gujarat. It is a traditional dish made very often in the households. This spicy, tangy, and sweet dish goes well with rice or Indian bread.
Missy Roti is a unique, flavored flatbread made with wheat and chickpea flour. It is popular, both in the northern state of Punjab and the western state of Rajasthan. This tasty bread goes well with any curry or can even be eaten with yogurt. It can be made in advance and reheated just before serving.
Note: We will chop the vegetables in class. No prepping required.
This class will be limited to 8 people for an intimate experience.
Ingredients for Potato Curry
· About 4 white potatoes (should be about 2 cups when chopped)
· 3-4 tomatoes (should be about 1 1/4 cup)
· ¾ teaspoon cumin seeds
· ½ teaspoon black mustard seeds
· ¼ teaspoon Asafoetida (
· ¼ teaspoon red chili powder
· ¾ teaspoon coriander powder
· ¾ teaspoon cumin powder
· ¼ teaspoon turmeric powder
· ¾ teaspoon sugar
Ingredients for Missi Roti
(makes 2-3 small rotis)
· ½ cup wheat flour (keep extra for dusting)
· ¼ cup Gram flour (Indian name - Chana Besan)
· Onion (need about 2 tablespoons chopped onions)
· 1/8 teaspoon turmeric (optional)
· A pinch of black pepper powder
· 1/8 teaspoon carom seeds (Ajwain)
· 1/8 teaspoon dry mango powder (Amchur Powder)
· ½ teaspoon Kasuri Methi (or Kasoori Methi - comes in a small box)
· 1/8 teaspoon grated ginger
· ½ teaspoon finely chopped green chili (optional)
· Fresh cilantro
· ¼ teaspoon salt
In addition to other utensils you will need a rolling pin or something equivalent.
To Sheela, cooking is a joy and a passion right from childhood, inspired by her loving grandmother. With a particularly rich and diverse repertoire of Indian dishes, she has wielded the chef's spoon creatively for 30 years delighting her family and friends, and finding fulfillment in it. A fearless experimenter, she believes that you can become a great cook, armed only with interest and no gifts. She is a former school teacher and principal, and enjoys arts and crafts, and growing her own organic vegetables too.
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